Press Releases
MOY PARK TO ACQUIRE O'KANE POULTRY
Two of Northern Ireland’s leading poultry firms are to come together in a move designed to accelerate market growth and development for the enlarged business.
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PARTY TIME - THE HIT OR MISS WITH DARREN CHEESMAN
Darren Cheesman has been licensee at the Hit or Miss in Stamford, Lincolnshire for the past three years. The Hit or Miss is part of the Batemans Brewery, who won Publican's 'Pub Company of the Year 2009'.
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CHRISTMAS DRINK & PARTIES
Christmas and New Year is a key period for outlets to benefit from incremental sales and expand their offering to both new and existing customers.
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SANDWICHES AND SANDWICH FILLINGS
With the winter months just around the corner, demand for hot sandwiches is set to soar. Cafés wanting to capitalise on this opportunity should stock up on Moy Park Foodservice Chicken products...
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BAKED GOODS
With the winter months just around the corner, demand for hot sandwiches is set to soar. A hot lunch hits the spot with students because it saves them preparing a hot meal in the evening.
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STACK ATTACK - THE OLD COCK INN WITH JULIA SAUNDERS
Julia Saunders has been head chef at The Old Cock Inn, Droitwich for the last two years and with 25 years experience under her belt she knows what customers want to eat!
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BACK TO SCHOOL
Since the introduction of the nutritional standards for schools, the ongoing challenge for caterers is to meet these guidelines to a price point, with menu choices that are highly appealing to children.
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CATERING FOR KIDS
Families are an important target for many foodservice operators but firstly, how do you attract them and then, how to keep both kids and parents happy?
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SWEET TROLLEY - THE BELL AND BEAR WITH STEPHANIE CORCORAN
Stephanie Corcoran has been running The Bell and Bear in Rowley Regis on a Punch Taverns lease, along with a staff of 18, for the past 8 years.
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POULTRY
The consumer pound is being continually squeezed but chicken is still a menu favourite, maintaining its broad appeal to the consumer.
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BURGERS
At the end of last year, Horizons reported that an average US citizen spends the equivalent of £56.84 a year in McDonald's, while the average European spends only a third as much, at £16.58.
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BAR FAVOURITES - THE KINGS HEAD WITH GREGOR STEVENSON
Gregor Stevenson is chef, landlord and chief bottle-washer all in one and has been running the Kings Head in Fritwell, Oxfordshire, with the help of his assistant manager and two other members of staff, for 7 years.
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SANDWICHES AND TAKEAWAYS
Caterers wanting a share of today's ever-stretched consumer pound will need to become more innovative to attract customers.
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DOUGHNUTS, YUM YUMS & SWEET FRIED
In today's grab and go society more consumers are snacking on the move and often seek reward through indulgence.
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FROZEN FOOD
The foodservice market has been using frozen poultry products for many years but not necessarily because of budgetary considerations, more the wide variety of products available, the ability to offer a consistent quality all year round and the ease of stock control.
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STARTERS AND SOUPS
The Food Standards Agency carried out a survey of 3,513 adults, in 2007* which revealed that 2% of respondents were found to be "completely vegetarian" and an additional 7% "partly vegetarian".
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SANDWICHES
Chicken is growing faster than any other protein within national QSR brands, featuring in three out of five of McDonald’s Toasted Deli Sandwiches and all three of Burger King’s Baguettes...
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